Seafood & sausage gumbo

1 Servings

Ingredients

Quantity Ingredient
1 gallon Boiling water
½ pint Cold roux
1 pint Onions -- chopped
½ pint Celery -- chopped
½ pint Parsley -- chopped
½ pint Bell pepper -- chopped
1½ pounds Smoked sausage -- ground or
Sliced
4 pounds Shrimp -- peeled
1 pounds Crabmeat
1 pint Oysters
2 pints Oyster water
Salt and pepper to taste
Cayenne pepper to taste
Tabasco sauce to taste
File to taste
3 cups Rice -- cooked

Directions

If roux is hot, dissolve in cold water. Boil for approximately ½ hour and then add onions, celery, parsley and bell pepper and boil for an additional ½ hour. Add sausage, shrimp, crabmeat, oysters and oyster water. Add seasonings. Boil for an additional hour at a low boil, turn off heat and let stand for approximately 5 minutes.

Skim excess fat and add file, if desired, and serve over cooked rice.

Makes 2 gallons. Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: John Noel

Recipe By : New Orleans Recipes

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